Corn Custard
4 SERVINGS
Ingredients:
1 cup Corn kernels (2 ears, on the cob)
2 tablespoons Butter
1/4 cup Carrot, minced
1/4 cup Celery, minced
2 tablespoons Leek, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 Eggs
2 Egg whites
3/4 cup Heavy cream
1 tablespoon Parsley, chopped
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out
clean.
Take the molds out of the water bath. Let rest 5 minutes and unmold.
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